Tuesday, March 4, 2008


Crab quesadillas (recipe in the comments)
Black bean soup
Avocado and tomato salad

Hot tea
What do you do when you make an amazing crab dip each Christmas that only requires a half a pound of crab meat and you buy a full pound can? If you're me, you freeze the remaining half a pound and use it later for another recipe. Tonight we revisit the crab from Comet's crab dip and make crab quesadillas. I love this recipe because crab quesadillas seem very luxurious - it's crab after all - but since you only need half a pound these won't break the bank. However, one should note that this isn't a huge amount of food so the black bean soup (either frozen homemade or some canned variety you like) really is warranted. Regardless this is a great, warming dinner and easy to make.

Prep Notes
Difficulty: Easy
Chopping: Scallions, cilantro, garlic, jalapeno, cheese, grape tomatoes, avocado
Time: 25 minutes
Make ahead: Do everything except the soup last minute.

J: "Am I crabby? Yes, I am."
M: "A good follow-up to Comet's crab dip."

1 comment:

J said...

Crab Quesadillas – Cooking Light
Serves 2

¼ cup scallions, chopped
1 T cilantro, chopped
3 T low fat sour cream
3 small cloves garlic, minced
½ lb. lump crabmeat, shell pieces removed
½ cup pepper Jack cheese
4 large size burritos or 8 small size
Salsa, for dipping

Preheat broiler.

Combine scallions, cilantro, sour cream, garlic, and crabmeat. Sprinkle 2 T cheese in each tortilla. Divide crab mixture between each tortilla. If large, fold in half, pressing gently to seal. If small size, cover with a second tortilla.

Place on a baking sheet. Broil for 1 ½ minutes per side or until tortillas are lightly browned. Serve with plenty of salsa for dipping.